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Easy Lemon Freeze

  • 2 tablespoons butter or margarine
  • 1 21-ounce can lemon pie filling
  • ½ cup lemon juice
  • 1 cup graham cracker crumbs
  • 1 can sweetened condensed milk
  • 1½ cups whipped topping
Melt butter in a small saucepan. Stir in cracker crumbs, reserving 1 tablespoon for garnish. Pat crumbs on bottom of buttered 8x8 inch baking dish, set aside. In a medium bowl combine pie filling, condensed milk and lemon juice. Mix until smooth, spread into prepared pan. Top with whipped topping and reserved crumbs. Freeze 3 hours.

-- Submitted by: Eileen Martinsen


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